Professor of Food Science; Director, Sensory Evaluation Center
220 Food Science
University Park, PA
Perception of taste, smell and chemesthesis; eating behavior; individual differences in sensation and food preferences; COVID related anosmia
These publication tags are generated from the output of this researcher. Click any tag below to view other Huck researchers working on the same topic.Food Genes Smell Pharmaceutical Preparations Sucrose Meals Propylthiouracil Nicotine Portion Size Child Menthol Tobacco Products Ice Cream Energy Intake Capsaicin Visual Analog Scale Phenotype Flavor Milk Acetosulfame Vegetables Smokers Eating Odors Ofloxacin
Most Recent Publications
Dose-response relationships for vanilla flavor and sucrose in skim milk: Evidence of synergy
Gloria Wang, John Hayes, Gregory Ziegler, Robert Roberts, Helene Hopfer, Beverages on p. 73
Effect of menthol on nicotine reduction: Pooled results from two double-blind randomized controlled trials
W Lin, Andrea Hobkirk, J Zhu, N Krebs, John Hayes, John P. Richie, J Richie, Jr, J Liao, K Horn, Jonathan Foulds, Joshua E. Muscat, 2022, Journal of Electrophysiological Techniques on p. 131-138
Comparison of Carcinogen Biomarkers in Smokers of Menthol and Nonmenthol Cigarettes: The 2015–2016 National Health and Nutrition Examination Survey Special Sample
Wenxue Lin, Junjia Zhu, John E. Hayes, John P. Richie, Joshua E. Muscat, 2022, Cancer Epidemiology Biomarkers and Prevention on p. 1539-1545
Variation in TAS2R receptor genes explains differential bitterness of two common antibiotics
Alissa A. Nolden, John E. Hayes, Emma L. Feeney, 2022, Frontiers in Genetics
Flavor science in the context of research on electronic cigarettes
John E. Hayes, Allison N. Baker, 2022, Frontiers in Neuroscience
Massively collaborative crowdsourced research on COVID19 and the chemical senses: Insights and outcomes
Elisabeth M. Weir, Danielle R. Reed, M. Yanina Pepino, Maria G. Veldhuizen, John E. Hayes, 2022, Food Quality and Preference
Examining the Role of Food Form on Children's Self-Regulation of Energy Intake
Nicole Reigh, Barbara J. Rolls, Lori Anne Francis, Kristin A. Buss, John E. Hayes, Marion Hetherington, M Heatherington, Kameron Moding, Samantha Kling, Kathleen Keller, 2022, Frontiers in Nutrition
Do children really eat what they like? Relationships between liking and intake across laboratory test-meals
Kathleen L. Keller, Catherine Shehan, Terri Cravener, Haley Schlecter, Haley Schlechter, John E. Hayes, 2022, Appetite
Measurement of Gustation: From Clinical to Population-Based Methods
Valerie Duffy, Shristi Rawal, John Hayes, 2022, on p. 65--102
The relative importance of complexity, variety, and portion size in ice cream preference in Dutch and American participants
Anouk Hendriks-Hartensveld, Jennifer Brodock, John E. Hayes, Barbara J. Rolls, Kathleen Keller, Remco Havermans, 2022, Food Quality and Preference
More than smell - COVID-19 is associated with severe impairment of smell, taste, and chemesthesis
Valentina Parma, Kathrin Ohla, Maria G. Veldhuizen, Masha Y. Niv, Christine E. Kelly, Alyssa J. Bakke, Keiland W. Cooper, Cédric Bouysset, Nicola Pirastu, Michele Dibattista, Rishemjit Kaur, Marco Tullio Liuzza, Marta Y. Pepino, Veronika Schöpf, Veronica Pereda-Loth, Shannon B. Olsson, Richard C. Gerkin, Paloma Rohlfs Domínguez, Javier Albayay, Michael C. Farruggia, Surabhi Bhutani, Alexander W. Fjaeldstad, Ritesh Kumar, Anna Menini, Moustafa Bensafi, Mari Sandell, Iordanis Konstantinidis, Antonella Di Pizio, Federica Genovese, Lina Öztürk, Thierry Thomas-Danguin, Johannes Frasnelli, Sanne Boesveldt, Özlem Saatci, Luis R. Saraiva, Cailu Lin, Jérôme Golebiowski, Liang Dar Hwang, Mehmet Hakan Ozdener, Maria Dolors Guàrdia, Christophe Laudamiel, Marina Ritchie, Jan Havlícek, Denis Pierron, Eugeni Roura, Marta Navarro, Alissa A. Nolden, Juyun Lim, Katherine L. Whitcroft, John E. Hayes, 2020, Chemical Senses on p. 609-622
The Relationships Between Common Measurements of Taste Function
Jordannah Webb, Dieuwerke P. Bolhuis, Sara Cicerale, John E. Hayes, Russell Keast, 2015, Chemosensory Perception on p. 11-18
Do polymorphisms in chemosensory genes matter for human ingestive behavior?
John E. Hayes, Emma L. Feeney, Alissa L. Allen, 2013, Food Quality and Preference on p. 202-216
Personality factors predict spicy food liking and intake
Nadia K. Byrnes, John E. Hayes, 2013, Food Quality and Preference on p. 213-221
Direct comparison of the generalized visual analog scale (gVAS) and general labeled magnitude scale (gLMS)
John E. Hayes, Alissa L. Allen, Samantha M. Bennett, 2013, Food Quality and Preference on p. 36-44
Physical approaches to masking bitter taste: Lessons from food and pharmaceuticals
John N. Coupland, John E. Hayes, 2014, Pharmaceutical Research on p. 2921-2939
Recent smell loss is the best predictor of COVID-19 among individuals with recent respiratory symptoms
Richard C. Gerkin, Kathrin Ohla, Maria G. Veldhuizen, Paule V. Joseph, Christine E. Kelly, Alyssa J. Bakke, Kimberley E. Steele, Michael C. Farruggia, Robert Pellegrino, Marta Y. Pepino, Cédric Bouysset, Graciela M. Soler, Veronica Pereda-Loth, Michele Dibattista, Keiland W. Cooper, Ilja Croijmans, Antonella Di Pizio, Mehmet Hakan Ozdener, Alexander W. Fjaeldstad, Cailu Lin, Mari A. Sandell, Preet B. Singh, V. Evelyn Brindha, Shannon B. Olsson, Luis R. Saraiva, Gaurav Ahuja, Mohammed K. Alwashahi, Surabhi Bhutani, Anna D’Errico, Marco A. Fornazieri, Jérôme Golebiowski, Liang Dar Hwang, Lina Öztürk, Eugeni Roura, Sara Spinelli, Katherine L. Whitcroft, Farhoud Faraji, Florian Ph S. Fischmeister, Thomas Heinbockel, Julien W. Hsieh, Caroline Huart, Iordanis Konstantinidis, Anna Menini, Gabriella Morini, Jonas K. Olofsson, Carl M. Philpott, Denis Pierron, Vonnie D.C. Shields, Vera V. Voznessenskaya, John E. Hayes, 2021, Chemical Senses
Crowdsourcing taste research: Genetic and phenotypic predictors of bitter taste perception as a model
Nicole L. Garneau, Tiffany M. Nuessle, Meghan M. Sloan, Stephanie A. Santorico, Bridget C. Coughlin, John E. Hayes, 2014, Frontiers in Integrative Neuroscience
Masking vegetable bitterness to improve palatability depends on vegetable type and taste phenotype
Mastaneh Sharafi, John E. Hayes, Valerie B. Duffy, 2013, Chemosensory Perception on p. 8-19
Bitterness of the non-nutritive sweetener acesulfame potassium varies with polymorphisms in TAS2R9 and TAS2R31
Alissa L. Allen, John E. McGeary, Valerie S. Knopik, John E. Hayes, 2013, Chemical Senses on p. 379-389
News Articles Featuring John Hayes
May 23, 2023
Why do people like spicy food?
The chemicals that make food spicy don't target taste receptors, but rather temperature receptors in the tongue.
Nov 18, 2021
More than a million people in the US may not have regained sense of smell months after Covid-19 infection, study estimates
The Covid-19 pandemic has brought on an "emerging public health concern" of people losing their sense of smell, according to new research published Thursday.
Jun 15, 2021
Distorted, Bizarre Food Smells Haunt Covid Survivors
Long after some people have recovered from the virus, they find certain foods off-putting.
May 08, 2021
Will My Sense Of Smell Ever Return? Olfactory Insights From COVID And Beyond
About 25 years ago, after a particularly bad cold, I suddenly lost my sense of smell — I could no longer sense the difference between sweaty tennis shoes and a fragrant rose. Since then, my olfactory discernment comes and goes, and most of the time it's just gone. I always figured there wasn't much I could do about that, and it hasn't been terrible. My taste buds still work, and I adore fine chocolate.
Apr 02, 2021
You’ll never be a great cook if you don’t have the nafas
Why is food produced by some cooks (usually grandmothers) so much better than the exact same food—down to the recipe—produced by others? It could be lack of skill, or impatience, or bad ingredients or equipment. But it could also be lack of nafas.
Apr 01, 2021
Do You Have Nafas, the Elusive Gift That Makes Food Taste Better?
The Arabic word refers to a mysterious factor that renders some people’s cooking exceptional. Whether it’s innate or acquired is up for debate.
Mar 27, 2021
Can’t Take the Heat? A Taste for Spicy Foods Can Be Learned.
If you feel left out, here are tips for enjoying (or at least tolerating) the burn.
Feb 10, 2021
Baby food product names may not accurately reflect ingredient amounts
The descriptions on the fronts of infant and toddler food packages may not accurately reflect the actual ingredient amounts, according to new research. The team found that vegetables in the U.S. Department of Agriculture’s “dark green” category were very likely to appear in the product name, but their average order in the ingredient list was close to fourth.
Feb 07, 2021
This NOVA episode features John Hayes, associate professor of food science and director of the Sensory Evaluation Center. It aired on PBS member stations across the country.
Jan 14, 2021
COVID’s toll on smell and taste: what scientists do and don’t know
Researchers are studying the sensory impact of the coronavirus, how long it lasts and what can be done to treat it.